Butterscotch Pumpkin Cake


For the cake

  • 3/4 cup butterscotch chips
  • 1/2 cup (1 stick) salted butter
  • 1 cup sugar
  • 6 tablespoons plain pumpkin puree
  • 1 and 3/4 cup flour, spooned and leveled
  • 1 teaspoon cinnamon
  • 1 and 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

For the frosting

  • 1/2 cup (1 stick) salted butter
  • 1 3/4cup powdered sugar
  • 1 teasp oon vanilla bean paste (or regular vanilla)
  • about 5 teaspoons milk
  • dash salt, if you want


  1. Preheat your oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper, or grease well. Set aside.
  2. In a large microwaveable mixing bowl, add butterscotch chips and butter. Melt in the microwave in 30 second increments until the mixture is smooth. (It may take a bit of stirring; see photos below. I used a whisk toward the end.)
  3. Use a wooden spoon to stir in the sugar and pumpkin puree.
  4. Add the flour to the bowl, but don't mix it in yet. Add the cinnamon, pumpkin pie spice, and salt, and stir that into the flour with a dry spoon. Then stir the flour into the rest of the mixture. Don't overmix, just stir until it's combined.
  5. Full instructions visit @thefoodcharlatan

source http://bagikaninfonya.blogspot.com/2019/04/butterscotch-pumpkin-cake.html

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